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(11) | EP 0 189 278 A2 |
| (12) | EUROPEAN PATENT APPLICATION |
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| (54) | Confectionery premix of starch and vital gluten and starch-based confectioneries made therewith |
| (57) Fluor-based confectioneries are improved by using a premix containing starch and
vital gluten, the vital gluten having a monoacyl glycerophospholipid content of at
least 30 mol%, and, if the monoacyl glycerophospholipid is less than 50 mol%, a total
phospholipid content of at least 2%. |
[0001] The present invention relates to a premix containing starch and vital gluten and which is useful in the manufacture of high quality confectionery.
[0002] The invention also extends to flour-based confectioneries containing or prepared from such a premix, and a method of making same.
[0003] In general, confectioneries such as sponge cakes, steam bread, cake doughnuts and biscuits are made using flour as one of the main raw materials. The kind of flour used is usually cake flour, which has a low content of gluten and which has a low viscoelasticity when made into dough.
[0004] Depending on the kind of confectionery involved, other ingredients such as sugar, table salt, fat and oil, and eggs are usually added.
[0005] In accordance with the present inveniton it has been found that high quality, flour-based confectionery can be obtained by adding to the recipe a premix containing (A) starch and (B) vital gluten (hereinafter referred to as PL gluten) wherein the monoacyl glycerophospholipid content of the bound phospholipids is 30 mol% or more, and in those cases where the bound monoacyl glycerophospholipid content is 50 mol% or less, the total content of bound phospholipid is at least 2%. It will thus be seen that in such vital gluten the monoacyl glycerophospholipid content of the phospholipids which are bound to the gluten protein is higher than in ordinary commercially available vital gluten.
[0006] A detailed description of the PL gluten employed in this invention is given in European Patent Publication No. 0134658/85 published on March 20, 1985.
[0008] The PL gluten is obtained by adding phospholipase A (hereinafter referred to as PL-A) to flour in the ratio of 102 - 104 units per 1 kg of flour, further adding water thereto and kneading the mixture by a conventional method and washing the kneaded mixture with water to remove starch and the like. The PL gluten can also be obtained by treating the mixture prepared by adding phospholipid to the flour and PL-A in the same way as given above, or by converting phospholipid to the phospholipid having a high content of monoacyl glycerophospholipid with PL-A and binding the resultant phospholipid to gluten protein in the PL gluten-producing process.
[0010] As the starch to be utilized for preparing the premix, wheat starch, rice starch, corn starch, potato starch, waxy corn starch, arrowroot starch, etc. can be used.
[0011] The amount of the PL gluten contained in the premix is in the range of 0.5 - 20 parts based on 100 parts of starch.
[0012] In addition to bread flour (hard flour), noodle flour (semi-hard flour) and commercially available vital gluten, the premix can include, if necessary, ingredients usually used in the production of confectioneries such as sugar, table salt, fat and oil, skim milk, emulsifiers, flavors, etc.
[0013] . By use of the premix, confectioneries (sponge cake, steam bred, cake doughnuts, cookies, etc.) of good quality can be produced.
[0014] The present invention is illustrated by the following Examples wherein all numerical values refer to parts by weight unless otherwise indicated.
Sponge Cake
[0017] Production Process:
(1) The cake flour, wheat starch, rice starch, PL gluten, commercially available gluten, and baking powder were mixed and sifted to provide a mixture (1).
(2) The whole eggs, water, sugar ester, sugar and table salt were then placed into a mixer and well mixed with a beater to cause air bubbles.
(3) The mixture (1) was gradually put into the mixer (2) and stirred to obtain a whipped batter.
(4) The resulting whipped batter was finally put into a cake pan and baked at 200°C.
[0019] As is apparent from Table 1, the test groups II and IV were superior not only to the test groups III and V but also to the test group I since the volume of the cake was larger, the appearance of the upper surface was nearly flat an so suitable for the secondary processing such as decoration, and the grain and texture were better.
Example 2
Butter Sponge Cake
[0021] Production Process:
(1) The sugar, whole eggs, table salt, high fructose corn syrup, whipping agent containing fat, rum, vanilla oil and water were mixed at a low speed for 30 sec. in a vertical type mixer equipped with a beater.
(2) The cake flour, corn starch, PL gluten or commercially available gluten, and baking powder were sifted and mixed with the mixture obtained in (1). Mixing was carried out at a low speed for 2 min. and at a moderate speed for 1 min.
(3) The thus obtained batter was further mixed by using a continuous mixer under the
following conditions.:
(4) The batter made in (3) above was finally placed into a cake pan and baked in an oven at 180°C.
[0023] As is apparent from Table 2, the product in the test group II was superior to that in the test group III and was of the same quality as the conventional one.
Example 3
Steam Bread
[0025] Production Process:
(1) The whole eggs and water were poured into a mixer and mixed.
(2) The other raw materials were sifted and mixed with the mixture (1) in a vertical type mixer equipped with a beater at a low speed for 30 sec. and at a moderate speed for 30 sec.
(3) The batter produced in (2) was put into a cake pan and steamed at a steam pressure of 0.5 kg/cm2 for about 20 min.
[0027] The volume of steam bread in the test group II was substantially the same as in the test group I, and the grain and texture thereof were also good.
Example 4
Biscuits
[0029] Production Process:
(1) The flour or starch, gluten, baking powder, sodium bicarbonate, ammonium carbonate, dry milk, table salt and vanilla were sifted and mixed to produce a first mixture (1)
(2) The shortening was put into a mixer and mixed using a beater at a low speed for 30 sec. Sifted sugar was introduced into the mixer (2) in several installments followed by the whole eggs which were beaten and introduced likewise in several installments, to produce a second mixture (2).
(3) The mixture (1) was added to mixture (2) in several installments and mixed well to obtain a homogeneous dough (3).
(4) The dough (3) was refrigerated for solidification, formed into a cylindrical shape and cut with a wire-cutter. The cut pieces of dough were then placed on a baking sheet, and baked at about 190°C.
Example 5
[0034] Production Process:
(1) The powdered ingredients were first mixed, and the shortening was added. The mixture was uniformly blended.
(2) The mix (1) was then mixed with whole eggs and water in a mixer at a low speed for 40 sec. and at a moderate speed for 20 sec at a mixing temperature of from 20 to 24°C and a floor time of 10 min.
(3) The resulting dough was deposited with a pressure depositor and fried at a temperature of from 180 to 185°C for about 2 min.
[0036] As is apparent from Table 5, when corn starch and PL gluten were used instead of cake flour, the degree of oil- absorption was a little higher but almost the same cake doughnut as in the test group I was obtained. The texture of the test group II was better than that of the test group I using cake flour as the base of the composition.
Reference Example 1
[0037] In this Reference Example, to 400 ml of a 15% (w/w) aqueous dispersion of purified soybean lecithin (SLP-White, product of True Lecithin Co., Ltd.) was added calcium chloride to a concentration of 20 mM. Further, 1200 mg (504 units) of PL-A was added thereto, and the mixture was allowed to react at pH 9.0 at 55°C for 2 hours to obtain a modified phospholipid dispersion wherein the content of monoacyl glycerophospholipid is 75 mol%. Then, 100 ml of the modified phospholipid dispersion and 1000 g of commercially available vital gluten (Emasoft Ex-100, product of Riken Vitamin Co., Ltd.) were mixed with stirring and the mixture was lyophilized and pulverized into a powdery gluten.
[0038] Further, to the powdery gluten was added 100 ml of the modified phospholipid dispersion, and mixed-with stirring. The mixture was lyophilized and pulverized into a powdery gluten. The above-mentioned procedure where to the resultant powdery gluten was added 100 ml of the modified phospholipid dispersion and powdered through lyophilization was repeated further two times. Totally, 400 ml of the modified phosphlipid was added.